Roast Lamb with Rosemary and Garlic
- Serves:
- 4 - 6
- Preparation time:
- 10
- Cooking time:
- 3½ hrs
Ingredients
- 1.6-1.8kg New Zealand lamb leg, frozen
- 2 tbsp sunflower oil
- 2 tbsp finely chopped fresh rosemary or 2 tsp dried rosemary
- 3 garlic bulbs, halved
- 1½ tbsp plain flour
- 100ml red wine
- 300ml lamb stock (made with a stock cube)
- 2 tbsp redcurrant jelly
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 150C/300F/Gas 2. Unwrap lamb and place in a roasting tin. Spoon over 1 tbsp oil, sprinkle with rosemary and season with salt and pepper. Roast for 3 hours.
2. Place the garlic bulbs around the meat. Drizzle with remaining oil and continue cooking for a further 20 minutes, until the garlic is tender. Remove lamb and garlic from the tin, place on a serving plate and cover loosely with foil. Leave to rest in a warm place.
3. Spoon off as much fat as possible from the roasting tin. Sprinkle over the flour and stir into the pan juices. Gradually add the wine. Place tin on the hob and cook gently for 1 minute, stirring constantly with a wooden spoon.
4. Slowly add the stock and redcurrant jelly. Bring to the boil and simmer until the jelly is melted and the gravy thickened stirring constantly. Season to taste and strain into a warmed gravy jug. Serve slices of hot roast lamb with gravy, mashed garlic and seasonal vegetables.
Tips and hints
- The lamb is cooked to medium for this recipe. For well-done meat, increase the initial cooking time by 30 minutes, and cover with foil for the last half an hour. Test internal temperature with a meat thermometer if unsure.
